Composition, per 100 g
Carrots, glazed, cooked
Survey (FNDDS), published . Carrots.
The figure that matters here
- As salt, if all of it is sodium chloride
- 0.54g / 100 g
Derived: sodium x 2.5, the ratio of the molar mass of sodium chloride to sodium. Not a FoodData Central figure, and only true where the sodium came from salt.
Full row
| Nutrient | Per 100 g | Unit |
|---|---|---|
| Sodium | 214 | mg |
| Energy | 97 | kcal |
| Water | 77.96 | g |
| Carbohydrate | 17.32 | g |
| Fibre | 2.9 | g |
| Protein | 0.9 | g |
| Fat | 2.78 | g |
| Calcium | 35 | mg |
| Iron | 0.2 | mg |
| Potassium | 270 | mg |
| Magnesium | 12 | mg |
| Vitamin C | 4.6 | mg |
| Vitamin K | 12.4 | ug |
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov. Retrieved 2026-09-06. FDC ID 2709677. Full record.